Just realized that I hadn't rated this-have made it 3 times in the last year. Have made it twice with apple juice and once with the cassis. We liked the juice much better, which is surprising, since I love adding booze to most food-makes everything taste better. It's really a different, tasty way to serve rhubarb, and I like that it can be readied in advance. Also realized that this same person posted the Silver Palate Stuffing/Dressing recipe that I absolutely love. Thanks for the great recipes-they are both in my celebration files!
This was delicious....I always like fruit in a recipe I did use frozen rhubarb that measured 8 cups before freezing, drained all the juices in a colander and used as per the recipe. Also used large half brown sugar and small half white sugar. Prepared it the night before, without the apple juice and let sit in the fridge. Baked it at the potluck as per the recipe. The response wasterrific and I will definitely use this recipe again, but I will try with the Spenda half brown sugar instead of pure sugar.